These mini muffins should really be called “Healthy-Yet-Tasty-Toddler-Mini-Muffins-that-Mommy-Steals” because that is really what they are.
We live close to an awesome bakery – Grand Central – here in Seattle and they have the most fluffy, amazing Blueberry muffins I’ve ever had.
I checked their cookbook out of the library (really just to see this recipe ) and proceeded to tweak, twist and substitute ingredients until the recipe was what I wanted it to be — full of clean ingredients, no refined sugar, and made with half whole wheat flour.
The end result is a not-too-sweet blueberry mini-muffin with a bit of a cornmeal consistency that has the chew of whole grain but isn’t so dense you don’t want to eat it. These are perfect 2 Points Plus bites that freeze well and are great for an afternoon snack (with or without your toddler).
- The almond milk + cream of tartar is a vegan substitution for buttermilk. If you are OK with dairy, substitute light buttermilk.
- My favorite flour is King Arthur. I did try this with all White Whole Wheat and they were way too dense for us, but still tasty.
- I have been using Bobs Red Mill Date Sugar but have also seen other brands at Whole Foods and the natural section of my regular food store!
- 1 cup plain, unsweetened almond milk
- 1¾ teaspoons cream of tartar
- 1.5 cups unbleached white whole wheat flour
- 1.5 cups unbleached all-purpose flour
- ¾ cup date sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups frozen wild blueberries (unthawed)
- 4 large eggs, room temperature
- 1.5 sticks pastured butter (or earth balance), melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ⅓ cup honey
- Preheat oven to 350F. Line mini muffin tins with cupcake liners. Combine almond milk with cream of tartar until well dissolved.
- Melt butter and set aside to cool. Once cooled, whisk with eggs, vanilla and honey.
- Combine flours, date sugar, baking powder, baking soda and sea salt in a large bowl with high sides until well mixed.
- Add frozen blueberries and toss until well coated. Make a well in the center and pour butter mixture into well.
- Pour almond milk mixed with cream of tartar around the outside edges of the dry ingredients.
- Using your hands, pull the dry ingredients into the wet. Use big, slow, circular strokes to avoid over-mixing. Scrape the bottom and sides of the bowl with each motion and stop mixing as soon as ingredients are incorporated. This is a stiff, somewhat sticky batter.
- Fill each mini-muffin cup so that it overflows just a bit.
- Bake for 10 minutes, rotate the baking tray and bake for an additional 10 minutes. Immediately remove the muffins to a rack to cool.
- Once completely cooled, store in an airtight container for up to 5 days. Freezes well. Enjoy!